kopi luwak civet

Minggu, 13 Maret 2011

Potential kopiluwak in Indonesia spread over several areas that have a large enough coffee plantations and coffee farms are usually located on the edge of the forest is a habitat for animal mongoose. Original Kopiluwak generated to date are the result of collecting from the wild. Where to see this condition then the number of native civet coffee produced is very dependent of the coffee fruit season, a total area of ​​plantation and animal populations mongoose. In other words Luwak coffee production is very dependent with nature so it is difficult to predict jumalh production.

Native civet coffee is collected from nature, usually still in the form of animal feces and then processed with mongoose separate procedure to produce coffee beans with the taste of the original liuwak special.

rosaterTraditional & modern way with the machine

In general, coffee lovers in Indonesian society more like the type of coffee that is cooked until black. While for some Asian countries like Korea, Japan, Taiwan they like the brown-black. As for the European region is more like the color brown.

To ensure good quality of the frying pan and evenly distributed we used the Gene Cafetm roasting machine. Basically, there are approximately 8 species roasting namely:Type of Roasting CharacteristicsRoast Light yellowish brown, strong sour taste, the smell is not strong. Slight smell of raw coffeeCinnamon Roast American Ala. Slightly acidic. Color Cinnamon (cinnamon)Medium Roast has a characteristic aroma of sour and sweet. Color such as peanuts. American styleHigh Roast felt more bitter taste than sour. Suitable for ice coffee.City Roast Standard aroma and flavor balance. New York City-styleFull City Roast bitter taste slightly more pronounced than in acid. Suitable for iced coffeeMore bitter French Roast. Uniquely rich flavor. Ala Europe. Suitable for iced coffeeItalian Roast Bitter and the aroma is strong but not sour. Colors close to black. Suitable for espresso or cappuccino

Presentation

The method of presentation in civet coffee is basically not much different from the presentation of coffee in general. However, we recommend based on experience can be enjoyed with Luwak coffee brew + 8 grm/150 cc hot water (95 - 98oC). Use the water after boiling so that flavors can be awake and not go along with boiling water to evaporate. Use the media are made from ceramic cups for to hold and keep the heat quickly so as not cool. Luwak coffee may be more pronounced delicious when served without sugar (black coffee)

Minggu, 10 Oktober 2010

"KOPI LUWAK" coffee is Original comes from Indonesia at island of Sumatra, Which is recognized as one of the best place of Coffee.

and "LUWAK" is small palm civets or called Paradoxurus hermaphroditus in scientific name. A Small Mammals live in a tree and its favorite food is red, ripe coffee cherry. this Luwak is very clever animal to select of the best coffee and the most mature one.

They eat only the ripest coffee cherries, bean and all.Meanwhile when bean is in Luwak's Stomach, Enzymes in their digestive system break down the flesh of the fruit before the animals expel the bean. and out with luwak's Poop. The Process of the stomach acids and enzymatic action involved in this unique fermentation process produces the beans for the world's rarest coffee beverage.

And the farmer worker collects it from forest floor, and is clean up the dung, then they roasted the Kopi Luwak.

That's what makes Kopi Luwak a very special, and the taste is very earthy flavours.

Minggu, 16 Mei 2010

The Kopi Luwak Coffee aroma is rich and strong, and the coffee is incredibly full bodied, almost syrupy. It's thick with a hint of chocolate, and lingers on the tongue with a long, clean aftertaste. It's the most expensive and rarest coffee in the world and limited supplies are are grown each year. Due to the rarity and expensive price of Kopi Luwak there are no refunds or exchanges available on this coffee unlike other Volcanica Coffees. Shipped in a large size 16 oz. souvenir bag. View details